Achari Mushroom recipe | Achari recipes

Achari mushroom recipe is a spicy, flavoured, slightly hot and tangy Indian recipe with mushroom. This dish contains the typical flavour of Indian pickle which can dominate your taste buds. In this preparation, mushroom chunks are cooked in spicy onion-yogurt gravy with homemade achari masala and coriander leaves. It can be best accompanied by any flatbread like naan, paratha, roti, etc., even with rice items like steamed rice, jeera rice, or peas pulao.

About the recipe
Health Benefits of Mushroom
Tips and Suggestions
How to make Achari Mushroom (step wise photos)
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Nowadays achari recipes are very trendy over the internet and many restaurants. There are various achari recipes available which are prepared with different primary ingredients like meat, egg, paneer, potato, brinjal, and many other varieties of vegetables. Achari mushroom recipe is my own variation. It is a comforting recipe and a powerhouse of flavours.

Achari mushroom the name itself expresses the recipe. Achari is a Hindi word that refers to Pickle. In short, it is a curry where mushrooms are prepared with pickle masala.

Achari masala is a combination of spices that is used to prepare different varieties of pickles. The main ingredient of the spice mix is cumin seeds, coriander seeds, nigella seeds, fennel seeds, black peppercorns, dry red chilli, etc. These spices are dry roasted slightly to release their flavours and then ground to a fine powder.

A mushroom recipe plays a vital role in vegan and vegetarian food. Mushroom is considered one of the most popular vegetables in vegan and vegetarian dishes. In India, there are different ranges of mushroom recipes Indian that are frequently prepared in almost every Indian restaurant and house which makes mushrooms an inimitable part of Indian cuisine.

Mushroom is a very versatile vegetable. It is tender in texture with a mild earthy flavour. It gets cooked very quickly. So, it is considered a perfect vegetable for busy working days. It is used in myriad recipes in different forms of cooking like baked, roasted, boiled, stir-fried, etc.

I am a die-hard fan of mushrooms and can have them in any form. Whenever I go to any restaurant, I always make sure to order a dish prepared with mushrooms. For most of the vegetarians in India, other than Indian cottage cheese paneer) and baby corn, mushrooms are widely popular in main courses as well as snacks.

Achari mushroom recipe is a very simple and easy recipe. It is prepared with very basic and regularly used ingredients in Indian cuisine. All the ingredients are easily available in any Indian store or Asian section of any supermarket. This spicy delight gets prepared very quickly without investing much time and effort. This curry is rich in texture and is overloaded with flavours which make it one of the perfect mushroom gravy for chapathi.

Mushroom: The primary ingredient of the recipe which provides a base for it. I have used thinly sliced mushrooms for the recipe.

Onion and ginger-garlic: These are the most common ingredients used to give texture and flavour to the curry.

Green chillies & coriander leaves: Green chillies add a heaty taste and coriander leaves add a refreshing aroma to the dish.

Yogurt: It adds a mild tangy taste to the gravy and enhances the flavour of the dish. I have added a little bit of maida and mixed it with the yogurt to prevent it from curdling.

Whole spices: I have used mustard seeds and dry red chilli for tempering. All the spices induce a nice flavour to the dish.

Achari masala: I have used homemade achari masala for the recipe where cumin seeds, coriander seeds, nigella seeds, fennel seeds, black peppercorns, dry red chilli, cinnamon, and cloves are used.

Ground spices: For the ground spices, I have used turmeric powder, red chilli powder, amchur powder, and hing, other than achari masala for the recipe. Each spice is equally important for the perfect flavour and taste of the mushroom recipe.

Pickle: This ingredient is completely optional but the addition of any type of pickle enhances the taste of the dish. I have used 1 teaspoon mixed pickle for the recipe.

Salt & black salt: The basic ingredient of any savoury recipe which adds a salty taste to the dish. The addition of black salt gives a nice flavour to the dish.

Water: It is used to adjust the consistency of the gravy.

Oil: Any cooking oil can be used to prepare the curry. I have used mustard oil, but you can also use olive oil, vegetable oil, sunflower oil, rapeseed oil etc. for the recipe.

Mushroom achari with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you. Before directly jumping into the recipe, let me share a few interesting facts about mushrooms and the recipe.

• Mushrooms are rich in antioxidants.
• It is good for the heart and helps in maintaining a healthy blood pressure level.
• It contains a good amount of vitamin B and vitamin D.

• Prepare fresh achari masala at home for a better aroma.
• Always cook the achari paneer in mustard oil for the best flavour.
• Add a little bit of flour or besan to the yogurt and beat it thoroughly before adding. It prevents the yogurt from curdling during the time of cooking.

To prepare the achari mushroom recipe, first, prepare the achari masala at home. Take a dry pan and add the whole spices cumin seeds, coriander seeds, nigella seeds, fennel seeds, kashmiri red chilli, peppercorns, cinnamon stick, cloves into the pan and dry roast them over medium-to-medium low flame for 2-3 minutes until a nutty aroma comes out. Then allow the spices to cool down completely before grinding. After this, grind the whole spices till dust and keep them aside.

Then take yogurt into a bowl and add 1 teaspoon of all-purpose flour to it. Whisk the yogurt thoroughly with a fork and keep it aside.

Now put a pan on flame and allow it to become completely dry. Then add oil into the pan and once the oil is hot, add mustard seeds, dry red chilli into the pan for tempering and allow it to crackle. Now, add hing and give a stir.

Add chopped onions to the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent. Add the ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes.

Now, add the sliced mushroom, green chillies into the pan and give a nice mix. Add salt, black salt, turmeric powder, red chilli powder one by one into the pan and mix it well. Cover the pan and cook it on low flame for another 8-10 minutes until the mushrooms shrink and release moisture. Stir in between.

Add achari masala, amchur powder into the pan and give a nice mix. Cook it at the lowest flame for another 1-2 minutes.

Then add the yogurt mixture into the pan and give a nice mix. Cook it in low flame for another couple of minutes.

Add a little bit of any variety of pickles and mix it well. This step is completely optional.

Then add water into the pan for gravy and give a nice stir. Cook it on high flame until the gravy starts boiling. Put the flame on low and cook it on low flame for another couple of minutes.

Add freshly chopped coriander leaves into the pan and give a nice mix. Cook it on high flame for a few seconds and then switch off the flame.

I have already shared a few achari recipes. You can check a few of them like

Achari paneer
Achari broccoli
Achari karela

..And Many more…

• ½ teaspoon Cumin seeds (Jeera)
• ½ teaspoon Coriander seeds (Dhania)
• ½ teaspoon Nigella seeds (Kalonji)
• ½ teaspoon Fennel seeds (Saunf)
• 1 Kashmiri red Chilli (Kashmiri lal mirch)
• ½ teaspoon Peppercorns (Kali mirch)
• 1-inch Cinnamon stick (Dalchini)
• 3 Cloves (Laung)

• 400 grams Mushroom, sliced
• 1 large Onion, finely chopped
• 1 tablespoon Ginger-garlic paste
• 2-3 green Chillies
• 4 tablespoons Coriander leaves, finely chopped
• ¼ cup Yogurt
• 1 teaspoon all-purpose Flour (Maida)
• ½ teaspoon Mustard seeds (Sarso)
• 1 dry red Chilli
• ¼ teaspoon Hing (Asafoetida)
• ½ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• ½ tablespoon Achari masala
• 1 teaspoon dry Mango powder (Amchur powder)
• 1 teaspoon black Salt (Kala namak)
• 1 teaspoon Indian pickle – Any variety mango or mixed (Optional)
• Salt to taste
• 2 tablespoons Mustard oil for cooking
• ¾ cup Water for Gravy

1. Take a dry pan and add the whole spices ½ teaspoon Cumin seeds, ½ teaspoon coriander seeds, ½ teaspoon nigella seeds, ½ teaspoon fennel seeds, 1 Kashmiri red chilli, ½ teaspoon peppercorns, 1-inch cinnamon stick, 3 cloves into the pan and dry roast them over medium-to-medium low flame for 2-3 minutes until a nutty aroma comes out. Then allow the spices to cool down completely before grinding.
2. Transfer the whole spices into a jar of a grinder. Grind the whole spices till dust and keep them aside.
3. Take ¼ cup yogurt into a bowl and add 1 teaspoon of all-purpose flour to it. Whisk the yogurt thoroughly with a fork and keep it aside.
4. Now put a pan on flame and allow it to become completely dry. Then add 2 tablespoons oil to the pan.
5. Once the oil is hot, add ½ teaspoon mustard seeds, 1 dry red chilli into the pan for tempering and allow it to crackle. Then add ¼ teaspoon hing and give a quick stir.
6. Add chopped onions to the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
7. Add 1 tablespoon ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes.
8. Now, add the sliced mushroom, 2-3 green chillies into the pan and give a nice mix.
9. Add salt, 1 teaspoon black salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder one by one into the pan and mix it well. Cover the pan and cook it on low flame for another 8-10 minutes until the mushrooms shrink and release moisture. Stir in between.
10. Add ½ tablespoon achari masala, 1 teaspoon amchur powder into the pan and give a nice mix. Cook it at the lowest flame for another 1-2 minutes.
11. Add the yogurt mixture (step 3) into the pan and give a nice mix. Cook it in low flame for another couple of minutes.
12. Add 1 teaspoon of any variety of Indian pickle and mix it well. This step is completely optional.
13. Add ¾ cup water into the pan for gravy and give a nice stir. Cook it on high flame until the gravy starts boiling. Put the flame on low and cook it on low flame for another couple of minutes.
14. Add 4 tablespoons freshly chopped coriander leaves into the pan and give a nice mix.
15. Cook it on high flame for few seconds and then switch off the flame.

Transfer the achari mushroom to a serving bowl. Serve hot or warm to enjoy the best of its taste. Pair up the dish with your favourite Indian bread or with rice or pulao and enjoy your comforting meal.

Achari Mushroom recipe | Achari recipes

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For Achari masala

• ½ teaspoon Cumin seeds (Jeera)
• ½ teaspoon Coriander seeds (Dhania)
• ½ teaspoon Nigella seeds (Kalonji)
• ½ teaspoon Fennel seeds (Saunf)
• 1 Kashmiri red Chilli (Kashmiri lal mirch)
• ½ teaspoon Peppercorns (Kali mirch)
• 1-inch Cinnamon stick (Dalchini)
• 3 Cloves (Laung)

Other ingredients for Achari mushroom

• 400 grams Mushroom, sliced
• 1 large Onion, finely chopped
• 1 tablespoon Ginger-garlic paste
• 2-3 green Chillies
• 4 tablespoons Coriander leaves, finely chopped
• ¼ cup Yogurt
• 1 teaspoon all-purpose Flour (Maida)
• ½ teaspoon Mustard seeds (Sarso)
• 1 dry red Chilli
• ¼ teaspoon Hing (Asafoetida)
• ½ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• ½ tablespoon Achari masala
• 1 teaspoon dry Mango powder (Amchur powder)
• 1 teaspoon black Salt (Kala namak)
• 1 teaspoon Indian pickle - Any variety mango or mixed (Optional)
• Salt to taste
• 2 tablespoons Mustard oil for cooking
• ¾ cup Water for Gravy

Instructions

1. Take a dry pan and add the whole spices ½ teaspoon Cumin seeds, ½ teaspoon coriander seeds, ½ teaspoon nigella seeds, ½ teaspoon fennel seeds, 1 Kashmiri red chilli, ½ teaspoon peppercorns, 1-inch cinnamon stick, 3 cloves into the pan and dry roast them over medium-to-medium low flame for 2-3 minutes until a nutty aroma comes out. Then allow the spices to cool down completely before grinding.
2. Transfer the whole spices into a jar of a grinder. Grind the whole spices till dust and keep them aside.
3. Take ¼ cup yogurt into a bowl and add 1 teaspoon of all-purpose flour to it. Whisk the yogurt thoroughly with a fork and keep it aside.
4. Now put a pan on flame and allow it to become completely dry. Then add 2 tablespoons oil to the pan.
5. Once the oil is hot, add ½ teaspoon mustard seeds, 1 dry red chilli into the pan for tempering and allow it to crackle. Then add ¼ teaspoon hing and give a quick stir.
6. Add chopped onions to the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
7. Add 1 tablespoon ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes.
8. Now, add the sliced mushroom, 2-3 green chillies into the pan and give a nice mix.
9. Add salt, 1 teaspoon black salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder one by one into the pan and mix it well. Cover the pan and cook it on low flame for another 8-10 minutes until the mushrooms shrink and release moisture. Stir in between.
10. Add ½ tablespoon achari masala, 1 teaspoon amchur powder into the pan and give a nice mix. Cook it at the lowest flame for another 1-2 minutes.
11. Add the yogurt mixture (step 3) into the pan and give a nice mix. Cook it in low flame for another couple of minutes.
12. Add 1 teaspoon of any variety of indian pickle and mix it well. This step is completely optional.
13. Add ¾ cup water into the pan for gravy and give a nice stir. Cook it on high flame until the gravy starts boiling. Put the flame on low and cook it on low flame for another couple of minutes.
14. Add 4 tablespoons freshly chopped coriander leaves into the pan and give a nice mix.
15. Cook it on high flame for few seconds and then switch off the flame.